Marinade:
1 cup apple juice
½ cup vegetable oil
¼ cup soy sauce
¼ cup packed brown sugar
3 tablespoons lemon juice
2 tablespoons shredded carrot
2 tablespoons snipped fresh parsley
2 gloves garlic, minced
½ teaspoon Worcestershire sauce
1 bay leaf
2 whole peppercorns

3 bone-in whole duck breasts
split in half, skin removed
2 table spoons of olive oil
2 large carrots, cut into 2 * ¼-inch strips
2 medium zucchini, cut into 2 * ¼-inch strips
2 medium yellow summer squash, cut into 2 * ¼-inch strips
6 servings

In 13 * 9 inch baking dish, combine marinade ingredients. Place breast halves in baking dish in single layer. Turn to coat.  Cover with plastic wrap.  Chill 6 to 8 hours, turning breast halves over once. Drain reserve marinade.  Remove and discard bay leaf. Chill marinade.

Prepare grill for barbecuing.  Spray cooking grate with nonstick vegetable cooking spray.  Arrange breast halves on prepared grate.  Grill for 15 to 20 minutes, or until meat is tender and juices run clear, turning breast halves over once and basting with reserve marinade every 5 minutes.

In 10-inch nonstick skillet, heat oil over medium heat.  Add vegetable strips.  Cook for 5 to 8 minutes, or until vegetables are tender crisp, stirring occasionally.  Serve duck with vegetables.